Spaghetti Carbonara

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil.

Step 2

In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.

Step 3

Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat and cook onions and garlic until soft. Add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.

Step 4

Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.

Step 5

Cool down pot then add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.